Located in beautiful Old Sacramento and regarded as one of North America’s finest and most visited railroad museums, The California State Railroad Museum is also part of the California State Park System.

Vanishing species, rising sea levels, devastating floods, and droughts are only some of the symptoms of a rapidly changing natural world. We explore 5 surprising ways people are reacting to environmental changes.

Deep in the Amazon, George is determined to retrace Theodore Roosevelt’s legendary expedition and witness first-hand how deforestation and climate change are affecting one of the earth’s most critical ecosystems.

The ancient city of Palenque was once a hub of Mayan civilization. For centuries after its decline, it lay hidden under layers of tropical vegetation, until modern archaeologists peeled back the jungle to reveal it to the world in the last century.

This episode journeys to the Smith River near the Oregon border to discover how the Tolowa Dee-ni’ are reviving traditional harvesting of shellfish while working with state agencies to monitor toxicity levels.

A Pepperdine University student was among those still missing today following an overnight shooting massacre at a Thousand Oaks nightclub crowded with patrons, including 16 students from the Malibu college and three off-duty Los Angeles Police Department.

"Tending Nature" shines a light on the environmental knowledge of indigenous peoples across California by exploring how the state's Native peoples have actively shaped and tended the land for millennia.

Smoked In Four Courses | KCET

Smoked In Four Courses

Once you get the hang of smoking, you can smoke nearly anything, from bar snacks to dessert. In this show, you'll learn to smoke nuts (spice-crusted pecans), fresh oysters on the half-shell, a spectacular prime rib cooked using the reverse-sear method, and even a mango macadamia nut crisp for dessert. Cook a four course feast from soup to nuts using electric smokers, pellet grills, ceramic cookers, and stovetop kettle smokers. Smoked pecans; Chappaquiddick smoked oysters; Reverse-seared prime rib; Mango-macadamia crisp.

Victory will be yours! Start the party in the parking lot (or your backyard) with chicken legs, brined for maximum succulence, smoke-roasted over maple wood, then glazed with a fiery fusion of maple syrup and sriracha.

Upcoming Airdates

A show devoted to the most awesome cut of meat to grill: steak. Unleash your inner carnivore and build your confidence whenever you step up to the grill to cook the perfect slab of meat. Up first, a magisterial wood-grilled beef tomahawk steak topped with Pt. Reyes blue cheese butter. Followed by a four-finger thick cherry-smoked New York strip steak, whose juices become part of an intensely flavorful sauce you build right on the cutting board. Then a plancha-seared "steak" from the sea: bacon-wrapped albacore tuna "filet mignons" sauced with peppercorn cream sauce.

A show to stoke our insatiable appetite for fiery foods, starting with smoky Nashville hot wings. From rural Kentucky comes smoky grilled pork shoulder steaks dunked as often as you dare in an incendiary vinegar cayenne pepper sauce. For more pain, we present piri piri Pprawns from South Africa grilled in the shell and ignited with a distinctive hot sauce introduced by Portuguese explorers, followed by spice-blasted Indian tandoori lamb served with Hell's Fury Hot Sauce and a cooling cucumber yogurt raita.

Impeccably fresh local fish hits the grill in this show, which is devoted to the art of grilling seafood. Local Channel Island rockfish roasts on a Himalayan salt slab, served with a colorful melon mint relish. Tuna steaks come spice-rubbed and grill-blackened, sauced with spicy Cajun remoulade. Next, fire-roasted shrimp seasoned with deconstructed pesto. And for smoked fish lovers, gorgeous Alaskan king salmon cured with maple syrup and smoked over maple wood.

One pan may seem interchangeable with the other, but those in the culinary world know that the wok is designed thoughtfully. Experts talk about the wok's special design and how it contributes to the flavors and textures of Chinese cuisine.